Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition
The effect of temperature and concentration on rheological behaviour of freeze dried soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concentrations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the...
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my.upm.eprints.287582015-10-29T04:18:06Z http://psasir.upm.edu.my/id/eprint/28758/ Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition Quek, Meei Chien Chin, Nyuk Ling Yusof, Yus Aniza The effect of temperature and concentration on rheological behaviour of freeze dried soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concentrations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the rheological data due to the high value of coefficient of determination (R2 = 0.9989). The soursop juice concentrates exhibited shear thinning or pseudoplastic behaviour with n < 1. The consistency coefficients dependency on temperature and concentration were well described by Arrhenius relationship and exponential relationship respectively. The flow activation energy of soursop juice concentrates were 8.32–30.48 kJ/mol. The superposition technique with Power law model sufficiently modelled the overall rheological characteristics of soursop juice concentrates into a single master curve using shift factors based on double shifting steps with R2 = 0.9184. This technique also showed that the soursop juice concentrates increases in viscosity and pseudoplasticity behaviour with concentration. Elsevier 2013-10 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/28758/1/Modelling%20of%20rheological%20behaviour%20of%20soursop%20juice%20concentrates%20using%20shear%20rate.pdf Quek, Meei Chien and Chin, Nyuk Ling and Yusof, Yus Aniza (2013) Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition. Journal of Food Engineering, 118 (4). pp. 380-386. ISSN 0260-8774; ESSN: 1873-5770 10.1016/j.jfoodeng.2013.04.025 |
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The effect of temperature and concentration on rheological behaviour of freeze dried soursop juice concentrates were investigated using a rheometer over a wide range of temperatures (10–70 °C) and concentrations (10–50 °Brix) at shear rates of 0–400 1/s. The Power law is the best fitted model to the rheological data due to the high value of coefficient of determination (R2 = 0.9989). The soursop juice concentrates exhibited shear thinning or pseudoplastic behaviour with n < 1. The consistency coefficients dependency on temperature and concentration were well described by Arrhenius relationship and exponential relationship respectively. The flow activation energy of soursop juice concentrates were 8.32–30.48 kJ/mol. The superposition technique with Power law model sufficiently modelled the overall rheological characteristics of soursop juice concentrates into a single master curve using shift factors based on double shifting steps with R2 = 0.9184. This technique also showed that the soursop juice concentrates increases in viscosity and pseudoplasticity behaviour with concentration. |
| format |
Article |
| author |
Quek, Meei Chien Chin, Nyuk Ling Yusof, Yus Aniza |
| spellingShingle |
Quek, Meei Chien Chin, Nyuk Ling Yusof, Yus Aniza Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition |
| author_facet |
Quek, Meei Chien Chin, Nyuk Ling Yusof, Yus Aniza |
| author_sort |
Quek, Meei Chien |
| title |
Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition |
| title_short |
Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition |
| title_full |
Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition |
| title_fullStr |
Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition |
| title_full_unstemmed |
Modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition |
| title_sort |
modelling of rheological behaviour of soursop juice concentrates using shear rate-temperature-concentration superposition |
| publisher |
Elsevier |
| publishDate |
2013 |
| url |
http://psasir.upm.edu.my/id/eprint/28758/1/Modelling%20of%20rheological%20behaviour%20of%20soursop%20juice%20concentrates%20using%20shear%20rate.pdf http://psasir.upm.edu.my/id/eprint/28758/ |
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13.244367 |